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Classic
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page 30
it gently; then uncover it, and stew till the gravy is reduced to a pint. Season
with only salt.
Currant-jelly sauce must be served in a boat.
Formerly pap-sauce was eaten with venison; which, as some still like it, it may
be necessary to direct. Grate white bread, and boil it with port wine, water,
and a stick of cinnamon; and when quite smooth take out the cinnamon and add
sugar. Claret may be used for it.
Make the jelly-sauce thus. Beat some currant-jelly and a spoonful or two of port
wine, and set it over the fire till melted. Where jelly runs short put more
wine, and a few lumps of sugar, to the jelly, and melt as above. Sent with
French beans.
Haunch, Neck, and Shoulder, of Venison.
Roast with paste as directed above, and the same sauce.
To Stew a Shoulder of Venison.
Let the meat hang till you judge proper to dress it; then take out the bone,
beat the meat with a rolling-pin, lay some slice of mutton-fat, that have lain a
few hours in a little port wine, among it, sprinkle a little pepper and allspice
over it in fine powder, roll it up tight, and tie it. Set it in a stewpan that
will only just hold it, with some mutton or beef gravy not strong, half a pint
of port wine, and some pepper and allspice. Simmer it close-covered, and as slow
as you can, for three or four hours. When quite tender, take off the tape, set
the meat on a dish, and strain the gravy over it. Serve with currant-jelly
sauce.
This is the best way to dress this joint, unless it is very fat, and then it
should be roasted. The bone should be stewed with it.
Breast of Venison.
Do it as the shoulder, or make it into a small pasty.
Hashed Venison
Should be warmed with its own gravy, or some without seasoning, as before; and
only warmed through, not boiled. If there is no fat left, cut some slices of
mutton-fat, set it on the fire with a little port wine and sugar, simmer till
dry,
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